The EatingWell website very rarely steers me wrong, and this recipe is certainly no exception. It’s a relatively quick and easy recipe, unless you’ve never worked with fresh artichokes to get the heart for a recipe. That takes a little bit of time, but once you do it once or twice you’ll breeze right through it! The lemon water is imperative so you don’t end up with brown ugly artichoke hearts. Of course, you could certainly use canned artichoke hearts, but with the spring peas & artichokes in season and so great right now this is a great way to use local, seasonal veggies in a delicious recipe.
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